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Layla Schlack

  • Recipe

    Wild Mushroom Salad with Fried Eggs

    Sunny-side-up eggs top savory mushrooms and greens dressed in a rosemary-laced Champagne vinaigrette. Adding water and covering the eggs while cooking is a hybrid fry-and-steam method that prevents rubbery whites.

  • Recipe

    Tomato-Harissa Poached Eggs

    This is a quick version of a Middle Eastern dish called shakshuka. Harissa, a spicy North African pepper paste, adds a complex, mellow heat in place of the more traditional…

  • Recipe

    Ramen Noodle Soup with Spinach and Poached Eggs

    Instant ramen, that old dorm-room standby, gets a massive upgrade when you ditch the artificial flavor packet in favor of fragrant aromatics and fresh spinach.

  • Recipe

    Lemony Egg Soup with Peas

    Adding lemon and egg to broth—like in the Greek soup avgolemono—makes it velvety. Peas lend a sweet, springy flavor.

  • Recipe

    Curried Egg Salad and Cucumber Sandwiches

    Believe it or not, you can make this mildly spicy egg salad in less than 10 minutes. The trick to quickly hard-cooking eggs is to boil water in the microwave,…

  • Recipe

    Pineapple Matzo Brei

    Matzo brei (rhymes with “fry”) is a traditional Passover dish made from matzo fried with eggs in a sort of pancake or a looser scramble, like this one. Here, it’s…

  • Recipe

    Smoked Salmon Salad with Soft-Boiled Eggs

    This dish combines favorite bagel toppings like capers, dill, and smoked salmon in a light yet satisfying salad. Serve with pumpernickel toast.

  • Article

    Week of February 9, 2014

    Love was in the air in the test kitchen this week. Or was that cake?

  • Article

    Week of February 2, 2015

    This week was jam-packed with photo shoots and snowstorms. Luckily we had more pizza to get us through it all (nope, still not sick of it).

  • Article

    Week of January 26, 2015

    This was a short week due to snow, but the days we were here were all about pizza!